Spring Barley Risotto

Name: Spring Barley Risotto
Yield: serves 4
Ingredients: 2 tablespoons olive oil; 1 cup pearl barley; 2 leeks, white and pale green parts only, thinly sliced, washed well and drained; 1/2 cup dry white wine (or water); 2 cups water; Coarse salt and freshly ground pepper; 2 cups homemade or low-sodium store-bought vegetable broth; 1 bunch asparagus (about 1 pound), tough ends trimmed, cut on the diagonal into 2-inch lengths; 1 package (10 ounces) frozen peas, thawed; 1/2 cup grated parmesan cheese; 1/4 cup packed thinly sliced fresh mint leaves, plus whole small leaves for garnish

January 26, 2012

High in iron, vitamins, and fiber, barley risotto is a nutritious (and quicker-cooking) alternative to a traditional risotto made with rice. This vegetarian dish also includes frozen peas, which are always available, easy to use, and contain nearly as many nutrients as fresh-picked. As a good source of chromium, peas also help control blood sugar levels.

Recipe notes

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